I found this recipe on Martha-Rose-Shulman's website. It sounds very good. I just need to convert the sugar to sugar-twin, or something:

Quote:

Flourless Orange or Lemon Cake
Yields 1 9-1/2 or 10-inch cake

This recipe calls for a choice of 2 thin-skinned oranges, or 4-5 clementines, 350 g kumquats, or 3 lemons.
The lemons will add about 12 net carbs to the entire recipe and the oranges will add about 24 net carbs to the entire recipe. I have no idea about clementines or kumquats.

Scrub the fruit well. Place in a pot, cover with water, bring to a boil, reduce heat to simmer, cover and simmer for 2 hours, checking every once in a while to make sure the water hasn’t boiled off too much. Drain and when cool enough to handle, cut the fruit in half carefully, and remove all of the seeds (otherwise the cake will be bitter).

Preheat the oven to 350 degrees F. Grease and flour, or line with parchment, a 9-1/2- or 10-inch springform pan. Use matzo meal instead of flour if you are baking for Passover.

Put the fruit, skin and all, in a food processor fitted with the steel blade and puree. Measure out 1-1/4 cups.

Beat the eggs with the sugar and baking powder at medium-high speed until thick and lemon-colored. Add the ground almonds and mix well. Mix in the pulped orange at low speed, in two or three additions, beating for 20 seconds after each addition. Pour into the prepared pan.

Bake for 1 hour, until firm and a knife comes out clean. If the top begins to get too brown halfway through, cover loosely with foil.

Wow, what a mouth-watering recipe. Thanks for sharing this here! I'm drooling all over my keyboard. I kid you not. I can almost taste this. My uncle had Meyer lemons and I know how great they are - requiring no sugar when they are sun-ripened and full of natural sugars! Oh, how I wish I baked!

Yes, it does! I'm just going to have to try it...I'll let you know, how it turns out.

Zer, I have never baked, in my entire life (which has been awhile).
But, I started about a week ago, with Cleo's Oopsies and I've found that I love it. It's been alot of "trial and error", but I'm having fun with it...besides the fact that DH is a chef, so he answers alot of questions, for me.

I had trouble stiffening-up my egg whites, last night. When he came home, I told him I had beat those things for ten minutes, and they never stiffened-up. After asking me some questions, we determined that I beat the cream cheese/yolks first, and then didn't rinse the beaters, and he said if ANY fat is in the whites, they won't stiffen-up. So, I now know to beat the whites first...and make sure the mixing bowl and beaters are completely clean. With this recipe, though, you beat the eggs together...so it doesn't matter.

Melle - This does sound really good ---- and easy! Do you all think that 3 lemons would really make 1 1/4 cups of puree'. Seems like it would take more? Are Meyer lemons any bigger than regular lemons? I'm not a lemon aficiado so can you tell me what is the point of boiling the lemons?

My Meyers are HUGE this year - other years they're smallish, like a regular lemon. This year some are like small grapefruits!

Boiling the citrus removes the bitterness from the white pithy part. You still gotta get the seeds out though.

When I was a kid, I couldn't WAIT for Christmas because my Mom always made candied orange peel. You had to boil and drain it a couple times to get rid of that bitterness, then boil it with sugar syrup. Then you rolled it in more granulated sugar...oh my....so good though!

__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Melle - This does sound really good ---- and easy! Do you all think that 3 lemons would really make 1 1/4 cups of puree'. Seems like it would take more? Are Meyer lemons any bigger than regular lemons? I'm not a lemon aficiado so can you tell me what is the point of boiling the lemons?

I will be watching this closely for reviews and (I hope ) pictures.

Well, like Charski says, it depends on the size of them, I guess. I think 3 lemons would probably be the same amount as 2 oranges, usually. But, if they're unusually small, I'd probably go for four.

I'm not familar with Meyer Lemons, either. I need to do some research.

Charski, one of my cookbook authors has a recipe fopr orange peel which is very good. You boil them twice in water, like the regular recipe. Then the third time, boil them in flavored davincis syrup of choice or a simple syrup. Roll in erythritol. I used them on a cbocolate orange torte and they were very good.

Charski, one of my cookbook authors has a recipe fopr orange peel which is very good. You boil them twice in water, like the regular recipe. Then the third time, boil them in flavored davincis syrup of choice or a simple syrup. Roll in erythritol. I used them on a cbocolate orange torte and they were very good.

The cookbook author, Carylton Cooper, suggested bringing the peels to a boil and immediately draining them. Do this three times. I followed an old high carb cookbook and boiled them for 10 minutes each time. Then soak the peels in a sweetened syrup. She also suggested adding 2 packets of Splenda to the flavored syrup.She used 2/3 cup Davincis and 2 packets of Splenda.

This turns out quite nicely with erythritol and stevia. Use organic oranges as opposed to lemons because I tried lemons and it came out too bitter. Perhaps someone else has had better luck using lemons (Meyer lemons?).

I'll make this again as soon I can get buy some fruit and almond flour. It's so dense and moist!

This turns out quite nicely with erythritol and stevia. Use organic oranges as opposed to lemons because I tried lemons and it came out too bitter. Perhaps someone else has had better luck using lemons (Meyer lemons?).

I'll make this again as soon I can get buy some fruit and almond flour. It's so dense and moist!

Well, I was thinking...just a thought. I was reading-up on Meyer's Lemons, and it said people called them "a cross between a lemon and an orange". SOOOOOO...to keep the carb count down, a little, how about using one orange and one or two lemons (depending on the size)?

I am off work, Monday. I will definitely try this recipe, then. I'm pretty sure I'm going to use the one orange and 1 or 2 lemons thing. That should make the fruit around 18 net carbs, for the entire recipe.

DH serves flourless chocolate cake, at his restaurant, and he makes at least one a week (but it has sugar and real chocolate), so I'll get him to help me with it...he's off work on Monday, too. I'll let you know how it turns out. If anyone tries it before then, LET US KNOW!

Oh man, I need to stop baking. I had this big piece in the photo along with all of the crumbs that stuck to the springform pan (and a low carb brownie, LOL). Word to the wise: use parchment paper! Butter is not enough.

The cake has a very bright and pronounced citrus flavor. One of my testers declared it perfect while the other thought the flavor was too strong. I think it's pretty great for a low carb baked good, and would proudly serve this to company. Tastes like how I remember cake to be!

The cookbook author, Carylton Cooper, suggested bringing the peels to a boil and immediately draining them. Do this three times. I followed an old high carb cookbook and boiled them for 10 minutes each time. Then soak the peels in a sweetened syrup. She also suggested adding 2 packets of Splenda to the flavored syrup.She used 2/3 cup Davincis and 2 packets of Splenda.

Thank you for the clarification, Soobee. I'm definitely putting this on my To Try List.

I got as far as pureeing the lemons but the rest will have to wait for tomorrow! Boy that puree is a thing of beauty though. I used 5 "lemon-sized" Meyers and it came out to 1.5 cups of puree.

I got to thinking though - the point isn't just to make the fruit tender, the point is to also boil off the bitterness - so I think I probably will do the boiling instead of the nuking in this particular recipe. But if Jack says it's tasty - I sure believe him!

__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Since the recipe calls for 1.25cup of puree, maybe the extra can be used to soak the cake or as a sauce served up with the cake? This sounds beyond good to me, being mad for sour/tart and quite fond of pecans. I might just want to go with the oilier nut (pecan) and to make up quite a lot of puree. Kumquats? Love those little fruits! Imagine a cake made of that yummy citrus fruit! Yum!

You could always thicken the extra puree a bit with NotStarch or NotSugar, sweetening the puree first with a liquid Splenda if needed. That would make a lovely citrus sauce to drizzle over the cake, I think.